Cinnamon Raisin Grain-Free Granola

breakfast recipes Feb 10, 2020

One of my fondest memories growing up was waking up to the scent of fresh toast before heading to school. My sister and I would sleepily head downstairs to see what awaited us that morning. And in our house, we always had a loaf of cinnamon raisin swirl bread on hand. My mom would throw a little butter and cinnamon sugar on top, and I still dream of how delicious that simple pleasure was.

These days, my breakfasts look slightly different than they did back then, but that doesn’t mean I can’t still pay homage to a childhood favorite. My love for granola has only grown over the years, but it’s really my sister, Caroline, who is a certified granola-junkie. So I created this superfood-packed cinnamon raisin granola with her (and our grade school selves) in mind.

This grain-free treat is perfect for those avoiding gluten yet doesn’t lack in flavor. The variety of nuts and seeds provide tons of essential nutrients, healthy fats and are great sources of plant-based protein. Plus, not only does the cinnamon add a subtle warmness, but it’s full of antioxidants, has anti-inflammatory and antimicrobial properties, improves circulation and lowers blood sugar levels.

With a slight sweetness from the maple syrup and raisins, this granola is both tasty and incredibly nutritious. Add to your bowl of yogurt, pair with milk or nut milk, or enjoy as is!


 YIELDS9 Servings
 PREP TIME10 mins COOK TIME25 mins TOTAL TIME35 mins


  •  ¼ cup hemp seeds
  •  ¼ cup flaxseeds
  •  ¼ cup ground flax (flaxseed meal)
  •  ¼ cup pepitas
  •  ½ cup walnuts (roughly chopped) or walnut pieces
  •  ½ cup cashews
  •  ½ cup raisins
  •  1 tbsp ground cinnamon
  •  ½ tsp pink Himalayan salt
  •  ¼ cup maple syrup
  •  ¼ cup organic virgin coconut oil, melted


Preheat oven to 350 degrees.
Line a metal baking sheet with parchment paper.
In a large bowl, combine hemp seeds, flaxseeds, ground flax, pepitas, walnuts, cashews, raisins, cinnamon and salt.
Add maple syrup and melted coconut oil and mix until well combined.
Spread mixture evenly on parchment-lined baking sheet. Press down with spatula to create one, large rectangular piece (see photo). Make sure no parchment shows under granola.

Bake for 20-25 minutes until golden brown, stirring halfway through.
Allow granola to completely cool before breaking into chunks.

*Note* If you handle granola before it's cooled, you won't have large clusters.

Store in an airtight container for up to 2-3 weeks.




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